12 cabbage leaves
1 beaten egg
1 1/4 c. milk
1/4 c. finely chopped onion
1 tsp. salt
1/4 tsp. pepper
1 lb. lean beef
1 c. cooked rice
1 (48 oz.) tomato sauce
1 tbsp. brown sugar
1 tsp. Worcestershire sauce

Immerse cabbage leaves in large kettle and boiling water for 3 minutes or until limp. Combine egg, milk, onion, salt, pepper, beef and cooked rice. Place 1/4 cup meat mixture in center of each leaf. Fold ends, side and roll ends over meat. Place in slow cooking pot. Combine tomato sauce with brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. Cover and cook 7-9 hours. Makes 6 servings.